The story
Auberge d'Hauterive sits at Rue de la Croix-d'Or 9 in Neuchâtel, where the Italian kitchen earned 14 points from Gault&Millau in 2026. The Michelin Guide also lists the restaurant with a 2026 recommendation, and the house combines a gourmet dining room, a pizzeria and a cocktail bar under one roof.
Gerardo Metta leads the kitchen. He comes from Brussels and previously cooked at La Dispensa in Neuchâtel and De la Tour in Biel. Roberto Paone runs the floor and recommends wines from a broad list.
Gault&Millau singled out tagliatelle with calamari and a truffle jus, and a lemony sea urchin risotto. Calamarata came with langoustines and pink garlic in a bisque with broad beans. Pike-perch with herring roe and a coffee sauce was well executed, while the pigeon, served lukewarm and closer to raw than pink, fell short. Dessert is a trio of choux, a lemon and basil tartelette and a caramel truffle.
Attimi is the gourmet restaurant, and Grano Arso is the pizzeria, built around hand-kneaded dough and slow rises. Private rooms suit romantic dinners, private tastings and special evenings. Two intimate guest rooms, the Chambre verte and the Chambre rouge, are available for guests who want to stay on after dinner.
Recognition
Ambience
Details
Location
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